Job Description

Job Responsibility Ensure smooth operations of the kitchen. Ensure all the operating equipment in work are in good working conditions. Strictly follows SOP, sanitation, hygiene and food handling standards. Supervise and coordinate activities of cooks and other food preparation workers. Create SOP for all food menu. Evaluating the quality of food products to ensure quality standard are met. Evaluating kitchen systems and procedures on a regular basis to ensure optimum workflow and productivity. Monitoring overall food cost and maintaining inventory. Research and developing unique and cuisine appropriate menus. Working with management to develop new menu items and provide direction for menu development. Hiring, training and supervising kitchen staff and outlet\'s kitchen staff. Estimate food requirements and food /labour costs. Responsible for addressing complaints and resolving problems in food quality. Follow all food safety regulations for food preparation. Ensure a safe working environment. Job Requirements At least 5 years of working experience in the related field is required for this position Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent. Able to speak in MANDARIN Required language(s): Mandarin, Bahasa Malaysia, English Strong leadership and problem-solving skills Must be able work in a Non-Halal environment Job Benifits Annual Leave Medical and Hospitalisation Leave EPF / SOCSO / PCB Annual Bonus Medical Insurance Training Provided Allowance Provided 5 Working Days Staff Discount Performance Bonus

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